Lemon Curd

Makes 2 1/2 C.
Prep 15 min. Cook 20 min

2 C sugar
1 C fresh lemon jice (about 6 lemons)
4 large eggs plus 4 large yolks, beaten
1/4 finely grated lemon peel (about 3 lemons)
1 1/2 sticks (6 ounces) unsalted butter, cut into pieces

1. Set a fine-mesh strainer over a medium heatproof bowl next to the stove. In a veavy, medium saucepan, whisk together the sugar, lemon jice, eggs, egg yolks and lemon peel. Add the butter and cook over medium-low heat stirring constantly, for 5 minutes.

2. Lower the heat and simmer, stirring, until the mixture thickens and registers 160F on instant read thermometer, about 5 mintues. Strain the mjixture into the prepared bowl, then press a sheet of plastic wrap directly onto the surface. Let cool to room temperature. Transfer to airtight container and refrigerate for up to 1 month.

Note: Spread on English muffins. Stir into plain yogurt. Use as a crepe filling. Serve with pancakes and French toast. Fold into whipped cream.

Every Day with Rachael Ray

In a medium stainless-steel or enamel saucepan, whisk together until light in color:
3 large eggs
1/3 C sugar
Grated zest of 1 lemon
Add:
1/2 cup strained fresh lemon juice
6 T (3/4 stick) unsalted butter, cut into small pieces
Cook, whisking, over medium heat until the butter is melted. Then constantly until the mixture is thickened and simmer gently for a few seconds. Using a spatula, scrape the filling into a medium-mesh sieve set over a bowl and strain the filling into the bowl. Stir in:
1/2 tsp vanilla
Let cool, cover, and refrigerate to thicken. This keeps, refrigerated, for about 1 week.
Joy of Cooking 998 (1997)